1. Season the chicken breast with salt and pepper and dredge it in flour. Saut&#233; in olive oil until done and remove from the pan.
2. Add the garlic and shallots to the pan and saut&#233; until tender. Add the spinach and saut&#233; until wilted.
3. Add the bourbon and flame. Then add the chicken stock and cream and reduce until slightly thickened.
4. Return the chicken to the sauce to reheat.
5. Pour the spinach and sauce on a plate and arrange the chicken on top.

My sister and frequent a Chinese restaurant buffet that serves (according to the handlettered sign on the sneeze guard) something they call "boru-boru chicken" and we love it.

I happened to see "Bourbon Chicken" in another restaurant, and realized that was what we were eating.

Here is the recipe I use. Easy, but be sure to do the marinating overnight--makes all the difference.

1 lb boneless, skinless chicken thighs, cut in bite-size chunks

1/2 cup soy sauce

1/2 cup brown sugar (or real maple syrup)

1 clove garlic, minced (more, if you like)

1 inch fresh ginger, grated (ditto)

1/2 small onion, minced

1/2 cup bourbon

Mix all the marinade ingredients in a zip lock bag.

Put chicken pieces in the bag.

Refrigerate at least several hours (preferably overnight).

Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.

Remove chicken.

Scrape pan juices with all the brown bits and pour into a skillet.

Add any remaining marinade and add 2 tbsp white wine to the skillet.

Heat and add chicken.

Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.

You can do this on the stovetop, instead. Drain the marinade and reserve it. Heat a heavy skillet with vegetable oil, and sear the chicken. Pour the marinade over, and cook til the marinade is thick and chicken is tender.

Some red pepper flakes make a good variation.

__________________I just haven't been the same since that house fell on my sister.

My sister and frequent a Chinese restaurant buffet that serves (according to the handlettered sign on the sneeze guard) something they call "boru-boru chicken" and we love it.

I happened to see "Bourbon Chicken" in another restaurant, and realized that was what we were eating.

Here is the recipe I use. Easy, but be sure to do the marinating overnight--makes all the difference.

1 lb boneless, skinless chicken thighs, cut in bite-size chunks

1/2 cup soy sauce

1/2 cup brown sugar (or real maple syrup)

1 clove garlic, minced (more, if you like)

1 inch fresh ginger, grated (ditto)

1/2 small onion, minced

1/2 cup bourbon

Mix all the marinade ingredients in a zip lock bag.

Put chicken pieces in the bag.

Refrigerate at least several hours (preferably overnight).

Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.

Remove chicken.

Scrape pan juices with all the brown bits and pour into a skillet.

Add any remaining marinade and add 2 tbsp white wine to the skillet.

Heat and add chicken.

Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.

You can do this on the stovetop, instead. Drain the marinade and reserve it. Heat a heavy skillet with vegetable oil, and sear the chicken. Pour the marinade over, and cook til the marinade is thick and chicken is tender.

I would guess that it would have a very distinctive bourbon taste with that much in it, and especially since it is not really cooked off very much at all.

In fact, looking at it I might suggest that the final cooking after adding the marinade be just a little longer than a minute, since the chicken has been in the marinade.
I have never had this or even seen it--but am gonna try this this week! I like the veggie addition ideas mentioned above. Finishes out the dish.